Should You Brine Ribs Before Grilling?

The art of grilling ribs is a culinary pursuit that demands both skill and patience. Among the various techniques employed to enhance the flavor and tenderness of ribs, brining stands out as a popular and effective method. This comprehensive guide will delve into the intricacies of brining ribs, exploring its benefits, techniques, and potential drawbacks.

Understanding the Science of Brining

Brining involves submerging ribs in a solution of water, salt, and often other seasonings for an extended period, typically ranging from several hours to overnight. This process triggers a series of scientific reactions that significantly impact the final outcome of the grilled ribs:

Protein Denaturation: The salt in the brine solution disrupts the protein structure of the ribs, causing them to unravel and become more porous. This increased porosity allows the ribs to absorb more moisture and seasonings during the brining process.
Moisture Retention: The dissolved salt in the brine creates an osmotic gradient, drawing moisture from the surrounding water into the ribs. This increased moisture content contributes to the juiciness and tenderness of the grilled ribs.
Enhanced Flavor Absorption: The brining solution not only infuses the ribs with moisture but also allows them to absorb the flavors of the seasonings included in the brine. This results in ribs that are bursting with flavor throughout.

Benefits of Brining Ribs

The benefits of brining ribs before grilling are undeniable:

Increased Moisture: Brining significantly increases the moisture content of ribs, resulting in juicy and succulent meat that resists drying out during the grilling process.
Enhanced Tenderness: The denaturation of proteins during brining weakens the connective tissues within the ribs, making them more tender and easier to chew.
Improved Flavor: Brining allows the ribs to absorb a wider range of flavors, resulting in a more complex and satisfying taste profile.
Reduced Cooking Time: The tenderizing effects of brining can reduce the overall cooking time required to achieve the desired level of doneness, saving time and effort.

Techniques for Brining Ribs

The process of brining ribs is relatively straightforward, but there are several techniques to consider:

Wet Brining: This method involves submerging the ribs in a liquid brine solution for an extended period. The brine solution typically consists of water, salt, sugar, and other seasonings.
Dry Brining: In this method, the ribs are coated with a dry rub consisting of salt, sugar, and spices. The ribs are then refrigerated for several hours or overnight, allowing the salt to penetrate the meat and draw out moisture.
Combination Brining: This hybrid approach combines elements of both wet and dry brining. The ribs are first coated with a dry rub and then submerged in a liquid brine solution for a shorter period.

Considerations for Brining Ribs

While brining ribs offers numerous advantages, there are a few considerations to keep in mind:

Brining Time: The optimal brining time depends on the size and thickness of the ribs. Smaller ribs may require only a few hours of brining, while larger ribs may benefit from overnight brining.
Brine Concentration: The concentration of the brine solution is crucial. Too much salt can make the ribs overly salty, while too little salt will not provide the desired benefits. A general rule of thumb is to use 1/4 cup of salt per gallon of water.
Seasonings: The choice of seasonings in the brine solution can greatly impact the final flavor of the ribs. Common seasonings include garlic, onion, herbs, and spices.

Brining ribs before grilling is a highly effective technique that can elevate the flavor, tenderness, and juiciness of the finished product. Whether you opt for wet brining, dry brining, or a combination approach, the benefits of brining are undeniable. By understanding the science behind brining and following the recommended techniques, you can consistently achieve grilled ribs that will impress your taste buds and leave you craving more.

How to Make a Rib Brine:

One gallon of water (in this case, cider) to one cup of salt is the standard liquid to salt ratio. However, since kosher salt is less concentrated than table salt (smaller granules), feel free to use a heaping cup. As a result, we’re using 1/4 cup of kosher salt and one quart of cider. For a full side of ribs, you only need a quart.

First, add the cider, or water, into a pourable container.

Second, add the salt to the liquid

Finally, stir until salt dissolves completely:

And finally, put two half slabs into a resealable plastic bag the size of a gallon. There was a method to my non-scientific insanity—notice how well the half slabs fit. After that, pour the brine mixture into the bag and close it firmly, making sure to evacuate as much air as you can.

Take note of where the pan’s seal is located at the end. It still shouldn’t leak even if not sealed perfectly. Ask me how I know this.

These ribs were brined for five hours, so place the container in the icebox for two to eight hours. Above all, stay away from brining the ribs overnight as this can cause a texture problem. Prolonged brining, also known as curing, will result in ribs that resemble ham:

My old standard charcoal grill, along with a water pan, some Rockwood lump charcoal, and pecan wood for smoking, is configured for two zone or indirect cooking:

Here is an extremely comprehensive list of smoke woods to see what you can get pairs with if you don’t have access to pecan.

After that, take the ribs out of the brine and pat dry. The cider-brined halves, which are the bottom two, are a slightly different color from the non-brined halves.

The mustard’s liquid will enhance the smoke ring, and you could use it as a binder to keep the seasoning in place. This step is optional. Although we didn’t use the mustard, we really like to use mayo or mustard as a binder.

Dust all the baby backs with your favorite bbq rub. For me, this can change often since there are so many delightful choices available as my overstocked cupboard will attest. With this in mind, for this particular cook we used a product by the fine fellas on the Boars Night Out championship BBQ team.

The grill should then be heated to 300F (/- 25F) inside the chamber before the pecan wood is tossed on top of the hot charcoal:

Why skin the ribs?

By removing the membrane, the flavor of the meat will be maximized as the brine, smoke, and seasoning seep into the meat fibers. An even chewier bite may result from keeping the membrane in place.

In my experience, the membrane may tear more easily when using a knife. Here are a few ideas for getting rid of that bothersome membrane:

You can always rely on a paper towel to assist you in catching that slick rascal. Thus, using a paper towel, grab one membrane corner and peel it back to the other side of the slab:

Next, cut the slabs of ribs in half. Why? I want to brine half of each side and leave the other portions unbrined since we’re testing the cook on my dinner guests. I wanted a control so that each full side (or slab) of ribs will have a brined and non-brined section in order to be somewhat scientific (did I just go there?).

Some Very Tasty BBQ Ribs! | Chuds BBQ

FAQ

Can you brine ribs before grilling?

Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally. Prior to cooking, remove ribs from brine and pat dry; discard used brine. Using a drip pan, prepare a grill for indirect cooking.

Does brining ribs make them more tender?

There is a lot of science and chemistry as to why to wet brine, but the simple answer is because it makes meat juicier, more tender and tastier.

Do you rinse brine off ribs before cooking?

Place meat into brine at least 2 hours or overnight. Before cooking rinse off brine and rub with the salt-free rub: ¾ cups brown sugar, ½ cup granulated sugar, 2 tablespoons black pepper, 2 tablespoons smoked paprika, 2 tablespoons onion powder, 2 teaspoons cumin powder.

Should I soak my ribs before cooking?

You soak the ribs in vinegar for a couple of hours, drain and dry with a paper towel, and then marinate with a rub (brown sugar and some spices). The vinegar adds flavor and the acidity tenderizes the meat.

Should you brine ribs before grilling?

Ribs are meant to be slow-cooked for several hours, during which time the fat will render and the meat’s fibers will relax. As such, the meat should be tender and juicy even without the brine. In our opinion, the whole point of brining is to keep meat from drying out when it hits the grill.

How common is it to bruise a rib from sneezing hard?

You could rarely bruise your rib while sneezing hard. This happens because of the increased intrathoracic pressure that develops inside the rib cage while sneezing.

Should you brine pork ribs?

Brining helps to break down some of the proteins within the meat making it more tender and juicy when cooked. It also helps to keep the pork ribs nice a moist while cooking. For these reasons, if you have the time then brining can definitely be beneficial.

Can ribs be brined?

Or this can be achieved using a dry brine, a dry salty seasoning applied to your ribs well in advance of smoking time. Both dry and wet brining methods help ribs retain their moisture over the cooking process, but wet brining allows the meat to absorb more moisture from the brine too! What Type Of Ribs Can Be Brined?